Be Mine Buttermilk Cake

Author: enetwal | Filed under: Cakes | On Oct 24, 2009

Be Mine Buttermilk Cake

-Truffle Cream
8 oz Bittersweet (not unsweetened or semisweet) chocolate,chopped
1/3 c Whipping cream
2 T butter,Unsalted room temperature
1/4 c Chambord (or other berry liquid)(such as creme de cassis)
1 3/4 c All-purpose flour
2 t Baking powder
1/2 t Baking soda
1/2 t Salt
3/4 c Sugar
1/2 c (1 stick) butter,Unsalted room temperature
4 Large egg yolks
1 c Buttermilk
6 oz Bittersweet (not unsweetened or semisweet chocolate)
1/4 c Unsalted butter,cut into small pieces
1/4 c Light corn syrup
1/4 c Chambord (or other berry liquid)-Fresh raspberries (or strawberries)

For Truffle Cream: Stir chocolate cream and butter in heavy medium saucepan over low heat until chocolate and butter meld and mixture is smooth. Mix in Chambord. Let stand at room temperature till very thick and spreadable, stirring occasionally, about 2 hours.

For Cake: Position rack in center of oven and preheat to 350 degrees F. Butter 9-inch heart-shaped pan with 1-1/4-inch-high sides. Dust with flour; tap out excess. Sift first 4 ingredients into medium bowl. Using electric mixer at high speed, beat sugar and butter in large bowl till fluffy. Add yolks 1 at a time, beating just to combine after each addition. Using rubber spatula, mix in dry ingredients alternately with buttermilk, beginning and ending with dry ingredients. Transfer batter to prepared pan. Bake cake till tester inserted into center comes out clean, about 35 mins. Turn out cake onto rack and cool. Cut cake horizontally in half. Place botttom layer of cake on plate. Spread truffle cream over. Arrange top layer over and press gently to adhere. Using spatula, smooth cream on sides of cake if necessary. Chill until set, at least 1 hour.

For Glaze: Stir chocolate and butter in heavy med. saucepan over lo heat till melted & smooth Remove from heat. Add corn syrup and liqueur & whisk till smooth. Let glaze stand till slightly thickened, stirring occasionally, about 30 minutes. Place cake on rack set over baking sheet or large piece of foil. Pour glaze over cake, coating completely. Chill cake on rack till glaze is set, about 30 mins. Transfer cake to platter.

Can be made 1 day ahead. Cover with cake dome & chill. (Bring to room temp before serving.)

Benne Brittle

Author: enetwal | Filed under: Candies | On Oct 24, 2009

Benne Brittle

6 Servings

2 c Sugar
1/2 t Vanilla extract
1/2 t Lemon extract
2 c Parched benne seed (sesame
-seeds,I think)

Add the extracts to the sugar. Melt the sugar in a saucepan, stirring constantly, as for peanut brittle. When the sugar is melted, add the benne seed, stirring it in quickly. Pour at once onto a marble slab to cool or pour into lightly buttered pans. Mark in one-inch squares while still warm and break along the lines when cold.

Berlin Bread

Author: enetwal | Filed under: Bread | On Oct 24, 2009

Berlin Bread

20 Servings

2 Eggs
2 T water,Warm
9 oz Sugar
2 1/2 oz Apple preserves
1/2 c Rum
1 pn allspice,Ground
3 t Cinnamon
2 1/2 oz chocolate,Grated
9 oz Flour
1 t Baking powder
4 1/2 oz Whole almonds (or hazelnuts)
1 1/4 oz Candied lemon peel,diced

1. Whisk the eggs and water until frothy, then add sugar, a little at a time. Continue whisking until the mixture is thick and creamy.

2. Mix and sift together the flour and baking powder.Add to the eggs and mix well, and then gradually add in the apple preserves, flavoring, spices, nuts and candied peel.

3. Spread the mixture about 1/4 inch thick in a greased baking sheet. Preheat oven to very hot for 5 minutes. Bake at moderate hot oven (375F) for 15-20 minutes.

4. Make an icing with 3 1/2 oz confectioners sugar and 1-2 T. hot water or milk. Ice the bread while it is still hot, and slice into 1 x 2 inch slices.

Bittersweet Chocolate Coated Truffles

Author: enetwal | Filed under: Candies | On Oct 24, 2009

Bittersweet Chocolate Coated Truffles

12 Servings

Basic Truffle Recipe
4 oz Ghirardelli Bittersweet
2 T Butter,cut up
2 T Heavy whipping cream
1 1/2 T Liqueur (to 2 Tbsp)
Chocolate Coating for
4 oz Ghirardelli Bittersweet
2 t Peanut,almond, or walnut

DIRECTIONS: For Truffles: In double boiler, melt broken chocolate, stirring constantly. (Or microwave 2 1/2 to 3 minutes on medium.)

Remove chocolate from heat; blend in butter. Stir in cream, then liqueur. Combine with chopped nuts or candied fruit if desired. Chill 10-15 minutes, stirring frequently until thick enough to hold a shape.

Drop by heaping teaspoon or #70 scoop onto foil lined baking pan. Shape round, if desires.

Cover and freeze 20-30 minutes to set truffles firm for dipping with chocolate. For a variety of truffles, repeat the recipes using liqueurs such as Grand Marnier, Amaretto,
Kahlua, Creme de Menthe.

For Coating: Melt chocolate as directed in basic truffle recipe. Remove from heat and stir in oil. Cool chocolate to 85-90-F for dipping.

Dip cold, firm truffle into melted chocolate, holding with a
fork and spooning with several coats of chocolate. Place each onto foil lined baking pan. Decorate top with nuts, candied fruit, etc.

Chill at least 2 hours to set chocolate. Roll in Ghirardelli Ground Chocolate, if desired. Place into tight container and store in cool, dry place to age for several days.

Coats 12 truffles.

Blarney Stones

Author: enetwal | Filed under: Cakes | On Oct 24, 2009

Blarney Stones

6 Servings

4 Eggs
2 c Sugar
1/2 t Salt
2 t Vanilla
2 T Butter
1 c Milk,hot
2 c Cake flour
2 t Baking powder
Powdered sugar
Peanuts (or pecans)
– fine (or ground),Chopped

Melt butter in hot milk. Beat the eggs with a rotary
beater until light; beat in sugar, salt, vanilla and
butter mixture.

Sift flour and baking powder together; beat in quickly. Pour into a greased 13×9″ pan.

Pound the pan several times to remove any air bubbles. Bake
for 25-35 minutes at 350.

Cool the cake and cut in 4×1″ pieces. Cover all sides with icing made of powdered sugar and milk to your desired consistency.

Roll in nuts of choice.

Brownie Cakes In A Jar

Author: enetwal | Filed under: Bars | On Oct 24, 2009

Brownie Cakes In A Jar

2 CANNING JARS,wide mouth
1/4 t CINNAMON (optional),Ground
1/4 c WATER
1 EGG,beaten
1/4 c WALNUTS,finely chopped

Every recipe technique is the same, just different ingredients…

Sterilize, two 1-pint straight-sided wide-mouth canning jars
(specifically made for canning jams and jellies) lids and rings
by boiling for 10 minutes (keep the lids and rings in the hot
water until ready to use); set aside.

In a small bowl stir together flour, sugar, baking soda and
cinnamon, if desired. Set aside.

In a medium saucepan combine butter or margarine, water and cocoa powder; heat and stir until butter or margarine is melted and mixture is well blended.

Remove from heat; stir in flour mixture. Add buttermilk, egg and vanilla; beat by hand until smooth. Stir in nuts.

Pour mixture into the prepared canning jars; place jars onto a cookie sheet.

Preheat oven to 325-degrees. Bake for 35-40 minutes or until a pick inserted deep into each cake comes out clean.

Remove cakes from the oven, one at a time. Place a
lid, then a ring onto the jars and screw down tightly. USE HEAVY-DUTY MITTS, the jars ARE HOT!! Place jars onto your counter to cool.

You’ll hear a “plinking” sound. If you miss the sound, wait until the cakes are cool and press on the lids, they shouldn’t move at all, that means they’ve sealed.

Store cakes in a cool, dark place. They should last up to a year.

If you’d like to decorate them, place a wad of cotton in the center of each lid, then place a piece of decorative cloth, about 3-inches larger in circumference than the lid, (cut with pinking shears) on top of the cotton.

Screw the ring back on (by this time the rings can
be removed as the lids should be sealed). Use your imagination when decorating–a hot glue gun works wonders (dried flowers, ribbon, etc). These make WONDERFUL Christmas gifts.

Buttermilk Pecan Pralines (Cook ‘em Horns)

Author: enetwal | Filed under: Candies | On Oct 24, 2009